Tequila and Mezcal Festival

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Posted Feb 10, 2017

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We’ve got tequila. We’ve got mezcal. And we’ve got tons of exciting events featuring both. Keep reading for how to get your Mexican spirits on with us!

KICKOFF PARTY
Monday, February 27 | 6-9 PM

There’s no such thing as a case of the Mondays at Oyamel. Join us for our annual kickoff party featuring more than a dozen unique tequila and mezcal tasting stations, passed bites and specialty cocktails, live music and more!

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TEQUILA AND MEZCAL DINNERS
6:30 PM
$75, inclusive of tax & Gratuity

We’re thrilled to feature an exciting line-up of tasting dinners:
March 6: Fortaleza Tequila and El Silencio Mezcal
March 7: 123 Organic Tequila with David Ravandi, Founder/Maker
Learn more about our vendors below!

Each dinner features five course from Head Chef Omar Rodriguez, paired to the unique spirits highlighted by our guest hosts.

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COMPLIMENTARY TASTINGS
4-6 PM in the bar

Whether you’re an agave aficionado or newbie, join us to sample delicious spirits and learn more from our partners:
3/6 Fortaleza Tequila/El Silencio Mezcal
3/7 123 Organic Tequila

About the vendors:
On March 6, we will be joined by representatives from Fortaleza Tequila and El Silencio Mezcal. Fortaleza has its origins deep in Mexico’s history, with Don Cenobio, a distiller who started working in 1873 in the city of Tequila, Jalisco. Five generations later, the family still makes traditional tequilas, true to their roots. El Silencio Mezcal, an organic spirit made from 10-12 year-old agaves, is distilled by a ninth generation “maestro mezcalero.” We will be pouring both their Joven and their Espadín, smooth approachable mezcals that are sure to bring all tequila lovers to the smoky side.

Then on March 7, tequilero David Ravandi of 123 Organic Tequila (Uno Dos Tres) will join us to share his terroir-driven, organic, and sustainable tequilas. In order to ensure quality throughout the entire process of making tequila, David planted his own agave plants in the 1990s – and then waited for them to grow before distilling his first batch. Now he makes three styles – blanco, reposado, and añejo – that are made for both sipping and for cocktails. We are excited to share his delicious tequilas, and his vision of sustainability, with you!

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